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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Rosé Wines
were judged with PROVENCAL GOAT CHEESE TARTLETS

 

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As presented by Celebrity Chef MICHAEL MANNERS

Serves 4

INGREDIENTS

200g Shortcrust Pastry (or 4 prebaked pastry Shells – 8cm diameter)
1 Onion finely sliced
1 red Capsicum diced
1 Eggplant diced
3 ripe Tomatoes, peeled, seeded and diced
120g Goat Cheese
Salt and Pepper
2 Garlic Cloves finely chopped
A little White Wine
Basil
Olive Oil
Olives
A little Caramelised Balsamic Vinegar (to lift the flavours)
Rocket
Basil Oil

METHOD

  1. Roll out the Pastry and line the tart cases. Allow to rest.
  2. Line the pastry with gladbake and pastry weights.
  3. Bake in hot oven (200 degrees) for 12 minutes. Remove the pastry weights and continue baking until pastry is cooked. Remove from the oven and keep warm.
  4. Heat some Olive Oil in a frying pan. Add the Onions and very lightly caramelise.
  5. Add the diced tomatoes and mix well.
  6. Add the diced capsicums and diced eggplant. Add Garlic, Salt ,Pepper and 2 tsp white Wine.
  7. Cook well. Adjust seasoning, add a little caramelised Balsamic Vinegar and some chopped Basil at the very end.
  8. Divide the mixture amongst the 4 tartlets. Top with the goat Cheese and return to the oven to heat through – about 5 minutes.

TO SERVE

  1. Place a Tartlet in the middle of each plate. Top with fresh Rocket Leaves (stalks removed)
  2. Surround with Basil Oil and Olives.
  3. Serve immediately.

Click to review previous Chefs’ food recipes for this Category of Wines.



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